grilled portobello mushrooms

It is so darn simple, but people are always asking “How did you make these delicious mushrooms?” Put them in a roll, slice them up as an appetizer or antipasto, whatever!

Ingredients:

Portobello Mushrooms

Olive Oil

Salt

Directions:

Remove stems from mushrooms and discard.

Either grill whole or if for an appetizer, slice mushroom caps into 1/2 to 3/4 inch slices, (too small will fall apart on grill).

Dip in bowl of olive oil and put on hot barbeque grill, on medium setting. Most of the oil will drip or burn off, so it’s ok to use a lot.

Grill for 7 minutes or so on one side, then turn and grill another 5 minutes.

Make sure mushrooms are quite well cooked – soft.

Salt and Pepper to taste.

Eat hot off the grill or cold – with a small amount of red wine vinegar or balsamic vinegar drizzled on top – like Italian antipasto. Another option is to put the whole mushrooms on a bun – for a veggie burger!! You too will be asked “How did you make these?”